½

cup

almonds; slivered

2

Tbs

olive oil

½

kg

scallops

1

cup

dry white wine

225

g

red grapes; remove stem

1

kg

green grapes; remove stem

2

Tbs

butter; cold cut in pieces

2

Tbs

flat-leaf parsley

1

Preheat oven to 175°C.

2

Scatter the almonds on a baking sheet or cake tin and toast in the oven until evenly browned, shaking the pan occasionally, about 10 minutes. Set aside.

3

Heat the olive oil in a non-stick skillet over medium-high heat. When the oil begins to smoke, add the sea scallops, shaking the pan to prevent them from sticking.

4

Cook to brown nicely, about 2 minutes. Turn scallops over and cook for 2 minutes more. Remove scallops to a bowl and set aside.

5

Add the wine to the skillet, stirring with a wooden spoon to scrape up any residue left by the scallops. Increase heat to high, bring to a boil, and reduce the liquid by half, about 2 minutes.

6

Add the almonds and grapes, cooking for 1 minute longer. Add the butter and parsley and stir so that the butter melts gently.

7

Remove from the heat and add the scallops and any accumulated liquid, tossing to coat. Spoon onto individual plates and serve.